Biscotti with Poppy and Hazelnuts

5

60 min

Biscotti with Poppy and Hazelnuts

Biscotti with Poppy and Hazelnuts Photo 1

Category

Desserts Cookies

Time

60 min

Serving

4 persons

Calories

390

Rating

5.00 rating-star (1)

Cuisine

European Italian
Author: Victoria Bailey

Poppy is one of the most ancient cultivated plants that are widely used in cooking. Due to their unique taste qualities and beneficial properties, poppy seeds can rightfully be called one of the most popular additives in bakers and confectioners in the world. They make buns with poppy seeds, make rolls and pies, and even add them to dough for pancakes and pancakes. Today we offer you to make biscotti with poppy seeds and hazelnuts. 

Ingredients

  • huzelnut : 60 g
  • egg : 2 piece
  • sugar : 50 g
  • vanilla sugar : 10 g
  • wheat flour : 200 g
  • baking powder : 0.5 tsp
  • poppy seeds : 40 g
  • olive oil : 25 ml

Metric Conversion

Stages of cooking

  1. Prepare ingredients. Put hazelnits on a preheated pan without adding oil and fry, stirring, over medium heat for 3-5 minutes.

    Biscotti with Poppy and Hazelnuts Photo 2
  2. Turn on the oven to 180 degrees. In a bowl whisk eggs with two types of sugar. It's not necessary to whip strongly, it is enough only to achieve the union of products. If you prefer sweet pastries, the amount of sugar can be doubled.

    Biscotti with Poppy and Hazelnuts Photo 3
  3. In a separate bowl, mix the sifted flour and poppy seeds with a baking powder.

    Biscotti with Poppy and Hazelnuts Photo 4
  4. Combine flour and egg mixture, pour in olive oil and mix well.

    Biscotti with Poppy and Hazelnuts Photo 5
  5. Put the nuts in the dough and mix well again. Cover the baking sheet with baking paper and put the dough on it. Form a 6-7 cm wide loaf out of the dough and bake for 25 minutes.

    Biscotti with Poppy and Hazelnuts Photo 6
  6. Remove the loaf from the oven, cool for 10 minutes and cut with a sharp knife into slices, approximately 1 cm thick. Put the biscotti on a baking tray and dry in the oven for 10 minutes.

    Biscotti with Poppy and Hazelnuts Photo 7

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